Herb Lamb and Green Beans

Pluck the leaves from half the thyme. Pluck the leaves from the rosemary. Place the leg of lamb in a freezer bag with 2 tablespoons oil, lemon zest, thyme, garlic and rosemary and marinate in the refrigerator overnight. Remove the meat from the refrigerator 1 hour before cooking and bring to room temperature. 

Preheat the oven to 80°C (approximately 175°F). Remove the leg of lamb, herbs and garlic from the freezer bag. Season the meat well with salt and pepper. Heat a shallow roasting pan over medium-high heat and brown the lamb, garlic and herbs for 8 - 10 minutes. Place the remaining fresh thyme on the lamb and bake for 6 hours.

Approximately 40 minutes before the end of cooking rinse and trim the green beans. Blanch the green beans in boiling salted water until al dente, about 6 to 8 minutes. Drain and mix with 1 teaspoon butter.

Combine lemon juice and 150 ml (approximately 2/3 cup) water mix and pour into the roasting pan. Increase the oven temperature to 250°C (approximately 480°F) and bake for 10 to 12 minutes, until golden, turning once.